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Heavenly Coconut Cake Recipe: Easy Coconut Poke Cake

Heavenly Coconut Cake

An easy white-cake coconut poke cake soaked with sweetened condensed milk and cream of coconut, then finished with whipped topping and sweet shredded coconut. It is a cool, tender dessert that is especially good for potlucks, holidays, and make-ahead entertaining.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 5 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 1 box (15.25 oz/432 g) White cake mix
  • 3 eggs Large eggs
  • 1 cup Water
  • 1/3 cup Vegetable oil
Coconut Soak
  • 1 can (14 oz/396 g) Sweetened condensed milk
  • 1 can (13.5–15 oz/400–443 ml) Cream of coconut
Topping
  • 1 container (8 oz/227 g) Frozen whipped topping, thawed
  • 1 package (7 oz/198 g) Sweetened shredded coconut

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and grease a 9 x 13-inch baking pan. Prepare the white cake mix according to the package directions with 3 large eggs, 1 cup water, and 1/3 cup vegetable oil.
  2. Pour the batter into the prepared pan and bake for 28–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10–15 minutes.
  3. Use the handle of a wooden spoon or a large skewer to pierce the cake repeatedly across the surface. Stir together the sweetened condensed milk and cream of coconut, then slowly pour the mixture over the cake so it can seep into the holes.
  4. Allow the cake to cool completely, then spread the thawed whipped topping evenly over the surface. Sprinkle the sweetened shredded coconut over the topping.
  5. Cover the pan and refrigerate the cake for at least 4 hours, although overnight chilling gives the best texture. Slice cold and serve.

Notes

Use cream of coconut, not plain canned coconut milk, because cream of coconut is sweetened and concentrated. For extra coconut flavor, lightly toast half of the shredded coconut at 325°F (165°C) until golden, cool it completely, and use it as the topping.